Roasted Sweet Potato and Black Bean Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Power Bowl

A vibrant power bowl featuring tender roasted sweet potato, hearty black beans, and protein-packed grilled chicken breast, all on a bed of fluffy quinoa and fresh spinach. Finished with a light olive oil and lime dressing, this bowl is both satisfying and balanced for any meal of the day.

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NUTRITION

521kcal
Protein
41.5g
Fat
10.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

½ cup Black Beans (cooked)

½ cup Quinoa (cooked)

3 ounces Chicken Breast (grilled)

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 teaspoon Smoked Paprika

1 teaspoon Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into cubes, toss with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions.

  • 4

    Heat a grill pan over medium heat and cook the chicken breast for about 6-7 minutes per side until fully cooked and lightly charred. Let rest before slicing.

  • 5

    In a bowl, place the cooked quinoa and add the roasted sweet potato, black beans, and fresh spinach.

  • 6

    Drizzle with lime juice and a little extra virgin olive oil, tossing gently to combine the flavors.

  • 7

    Top with the sliced grilled chicken breast, adjust seasoning with salt and pepper if needed, and serve warm.

Roasted Sweet Potato and Black Bean Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Black Bean Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Black Bean Power Bowl

A vibrant power bowl featuring tender roasted sweet potato, hearty black beans, and protein-packed grilled chicken breast, all on a bed of fluffy quinoa and fresh spinach. Finished with a light olive oil and lime dressing, this bowl is both satisfying and balanced for any meal of the day.

NUTRITION

521kcal
Protein
41.5g
Fat
10.7g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

½ cup Black Beans (cooked)

½ cup Quinoa (cooked)

3 ounces Chicken Breast (grilled)

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 teaspoon Smoked Paprika

1 teaspoon Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the sweet potato into cubes, toss with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, prepare the quinoa according to package instructions.

  • 4

    Heat a grill pan over medium heat and cook the chicken breast for about 6-7 minutes per side until fully cooked and lightly charred. Let rest before slicing.

  • 5

    In a bowl, place the cooked quinoa and add the roasted sweet potato, black beans, and fresh spinach.

  • 6

    Drizzle with lime juice and a little extra virgin olive oil, tossing gently to combine the flavors.

  • 7

    Top with the sliced grilled chicken breast, adjust seasoning with salt and pepper if needed, and serve warm.